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• 2kg bone-in shoulder of pork, skin on
• sea salt and freshly ground black pepper
• 2 red onions, halved
• 2 carrots, peeled and halved lengthways
• 2 sticks of celery, halved
• 1 bulb of garlic, skin on, broken into cloves
• 6-8 fresh bay leaves
• 600ml water or vegetable stock
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1st Keep
 amymoss
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